High-amylose starch-emulsifier composition and methods of making

Abstract

A method of producing high-amylose based starch-emulsifier compositions by heating a high-amylose starch in the presence of an emulsifier to form a complex with unique properties is described. High-amylose starch-emulsifier compositions (e.g., powders, gels, pastes) produced by this method and food products containing the high-amylose starch-emulsifier composition are also described.

What is claimed is:  
     
       1. A cheese comprising a high-amylose starch-emulsifier composition having a short, non-elastic texture and comprising high-amylose starch-emulsifier complexes, uncomplexed emulsifier and uncomplexed high-amylose starch, said complex having a weight average particle size from about 10μ to about 50μ. 
     
     
       2. The cheese of claim  1 , wherein the emulsifier is selected from the group consisting of monoglycerides, enzyme modified lecithin, sorbitan esters, diacetyl tartaric acid esters of monoglycerides, propylene glycol esters, polysorbates and sucrose esters of medium and long chain saturated fatty acids and combinations thereof. 
     
     
       3. The cheese of claim  1 , wherein the emulsifier is selected from the group consisting of glyceryl monostearate, polyethylene glycol monolaurate, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monostearate, sucrose monopalmitate, sucrose monostearate and combinations thereof. 
     
     
       4. The cheese of claim  1  which is a reduced fat, low fat or fat-free cheese. 
     
     
       5. The cheese of claim  1  wherein the starch has an amylose content of from about 30% or greater. 
     
     
       6. The cheese of claim  1  wherein the high-amylose starch is selected from the group consisting of cornstarch, potato, tapioca, wheat, smooth pea, rice, sago, barley and oat. 
     
     
       7. The cheese of claim  1 , wherein the amount of emulsifier is from about 0. 1% to about 25% by weight. 
     
     
       8. The cheese of claim  1 , wherein the amount of emulsifier is from about 1% to about 10% by weight. 
     
     
       9. The cheese of claim  1 , further comprising a modified or variant starch, hydrocolloid, gum, polymer or combination thereof. 
     
     
       10. The cheese of claim  9 , wherein the hydrocolloid, gum, polymer or modified starch is selected from the group consisting of xanthan gum, alginate-carrageenan, carboxymethyl cellulose, methylcellulose, guar gum, gum arabic and locust bean gum. 
     
     
       11. The cheese of claim  1  wherein the high-amylose starch-emulsifier is present in an amount of from about 0.2% to about 0.8% by weight milk. 
     
     
       12. The cheese of claim  1  wherein the cheese is a natural, processed or imitation cheese. 
     
     
       13. A cheese comprising a high-amylose starch-emulsifier composition having a short, non-elastic texture and comprising high-amylose starch-emulsifier complexes, greater than about 20% by weight short chain amylose, uncomplexed emulsifier and uncomplexed high-amylose starch, said complex having a weight average particle size from about 10μ to about 50μ. 
     
     
       14. The cheese comprising a high-amylose starch-emulsifier composition of claim  13 , wherein the emulsifier is selected from the group consisting of monoglycerides, enzyme modified lecithin, sorbitan esters, diacetyl tartaric acid esters of monoglycerides, propylene glycol esters, polysorbates and sucrose esters of medium and long chain saturated fatty acids and combinations thereof. 
     
     
       15. The cheese comprising a high-amylose starch-emulsifier composition of claim  13 , wherein the emulsifier is selected from the group consisting of glyceryl monostearate, polyethylene glycol monolaurate, calcium stearoyl lactate, sodium stearoyl lactate polyoxyethylene sorbitan monostearate, sucrose monopalmitate, sucrose monostearate and combinations thereof. 
     
     
       16. The cheese of claim  13  which is a reduced fat, low fat or fat-free cheese. 
     
     
       17. The cheese of claim  13  wherein the starch has an amylose content of from about 30% or greater. 
     
     
       18. The cheese of claim  13  wherein the high-amylose starch is selected from the group consisting of cornstarch, potato, tapioca, wheat, smooth pea, rice, sago, barley and oat. 
     
     
       19. The cheese of claim  13 , wherein the amount of emulsifier is from about 0.1% to about 25% by weight. 
     
     
       20. The cheese of claim  13 , wherein the amount of emulsifier is from about 1% to about 10% by weight. 
     
     
       21. The cheese of claim  13 , further comprising a modified or variant starch, hydrocolloid, gum, polymer or combination thereof. 
     
     
       22. The cheese of claim  21 , wherein the hydrocolloid, gum, polymer or modified starch is selected from the group consisting of xanthan gum, alginate-carrageenan, carboxymethyl cellulose, methylcellulose, guar gum, gum arabic and locust bean gum. 
     
     
       23. The cheese of claim  13  wherein the high-amylose starch-emulsifier is present in an amount of from about 0.2% to about 0.8% by weight milk. 
     
     
       24. The cheese of claim  13  wherein the cheese is a natural, processed or imitation cheese.